Guinness Lamb Stew

I really think that lamb is under-rated in the U.S. for some reason. I’m not sure why but I love it and appreciate the hard work of the American Lamb Board and their Lamb Jam event. Stew has always been one of those comfort foods for me. I cobbled this recipe together a while back to comfort a friend who had scheduled a trip to Ireland with a bunch of other friends, only to have to back out because she broke her leg. So to cheer her up I made this stew and some soda bread for her. It’s super easy and I love making it in my Instant Pot. Enjoy!

Guinness Lamb Stew

1 lbs lamb (I use a shank)

3 slices bacon, diced

1 small yellow onion, diced

1 stalk celery, diced

6 oz carrot (I use the baby ones)

12 oz potatoes, cut in 1/2″ cubes

1 cup green beans, diced

1 cup peas

6 oz sliced mushrooms

2 sprigs thyme

2 sprigs rosemary

1 bay leaf

3 cloves garlic, diced

2 bottles Guinness beer

2 cups beef broth

2 Tbsp vegetable oil

2 Tbsp butter

1 Tbsp tomato paste

1/4 cup flour

1 Tbsp kosher salt

1 Tsp black pepper

Directions

In a ziplock bag add the flour, salt and pepper. Put the lamb in and give it a good shake to coat it with the flour. Add the oil to your pot, in my case I use my Instant Pot on the saute setting, and brown the lamb. Remove it from the pot and add the bacon. Saute for about 3 minutes until brown and crispy. Add in the onion, garlic, and mushrooms with the butter; saute until the mushrooms have started to release their juice and the onion is translucent.

Put the lamb back in and add the beer and beef broth. Take the rosemary, thyme and bayleaf and tie them in a bundle with some cooking twin. This makes it super easy to fish out later. Add it to the pot along with the potatoes, carrots, green beans, peas, celery, and tomato paste. I set my Instant Pot to cook overnight but you can do it in about 2 hours. You’ll know it’s done when the lamb falls off the bone.